The winter season is soup season of course, and here is our favorite of all the many and varied minestrone recipes out there. This is quite a hearty version, and, for us, when we get the beans "just right" it is a perfect balance: not too thick but definitely not too liquid!
The recipe is on classicpasta.com, and here is the link:
We used a short cut that really works when we last did this soup. We did not have time for long soaking, so we used Lidia's quick soaking method. Put the beans, after cleaning, in a pot of water with the water covering the beans by at least two inches. Turn up heat and boil. When you get to a boil, continue the boil for one minute. Turn off and let sit, uncovered, for an hour.